Buokwheat Cakes. — Sift one quart of buckwheat flour and add a cup scalded corn meal, tablespoon sugar and teaspoon salt. Stir in a half cup yeast an4 mix to a ^ood batter witn lukewarm water✪ Buckwheat Cakes. Set to rise in a warm place overnight, and before baking in the morning, thin if necessary with warm water, and if it is even the least bit sour add half teaspoon eoda, but take out a cup of the bat- ter, before adding the soda, to serve as a rising for the ^next baking and put away in acool place. If this is done every morning,ire8h yeast will not be necessary for several days ; some who bake cakes every morning use no other yeast all winter and think them better raised thus. Some never stir buckwheat cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied in a saucer, and not back agam in the batter. Wheat flour is used by many instead of corn meal, and it is recommended by some that oats be ground with buckwheat, one-third oats to two-thirds buckwheat. Or for Q^ick BuckwJieatSt take one pint sour milk or buttermilk, tablespoon soda, tablespoon baking molasses, or a little sugar ; thigken with buckwheat flour to the consistency of batter* caxes. Water may be used, or sweet milk and baking powder, but the cakes will not be as tender. Bake on a hot.griddle. Cerealine Cake. — Sift three-fourths cup flour, teaspoon bak- ing powder and a pinch of salt together, add three well-beaten eggs, tablespoon sugar and a cup cerealine, and stir in a pint milk. Bake as usual on a griddle, or in a buttered round frying-pan, putting in enough batter each time to make a cake covering half bottom of pan turn to brown both sides, butter each cake, roll up separately, sprinkle with powdered sugar and serve. Or take hali potind boil- ed cerealine, three tablespoons sugar, two and one- half cups flour, one and one-half teaspoons baking powder, three eggs, teaspoon salt and three-fourths _ pint milk. Bake on griddle. oerMUnecakM. Clam Cakes. — Sift two heaping teaspoons baking powder with a quart flour and jnake a batter with one pint milk and one pint liauor from canned clams, adding a tablespoon Qyrup, little salt, four taolespoons melted butter, and well-beaten yolks of ten eggs. Stir in two-pound cans of chopped clams✪ Clam Cakes and bake as other griddle cakes. GBIDDLE CAKES. . 841 Com Cakes. — Pour three cups boiling milk gradually over one cup com mealy etiring to avoid lumps ; sift one teaspoon salt, one of bakinff powder and two tablespoons sugar with one cup flour and add when scalded milk is cool ; then stir in two well-beaten egss. A tablespoon cream or a little butter may be added, and some scald the milk, pour over meal, stirring in the butter and sugar and let stand overnight, adding other ingredients in the morning. To make Raised Com CakeSj scald a quart corn meal, cool with cold water 80 as not to scald the yeast, add two tablespoons yeast, one of flour and salt to taste. Let stand overnight, and in the morning add two well-beaten eggs✪ Corn Cakes. Farina Cakes. — Scald four tablespoons farina at night with a pint boiling water In the morning thin with one quart milk stirred m slowly to avoid lumps, and add two well-beaten eggs, one table- spoon melted butter, salt to taste and enough flour to make a good batter. "^ Add a teaspoon soda and two of cream tartar, or two, heap- ing, of baking powd✪ Farina Cakeser.

AI-modernized reading of the original text

Buckwheat Cakes. — Sift one quart of buckwheat flour and add a cup scalded corn meal, tablespoon sugar and teaspoon salt. Stir in a half cup yeast and mix to a good batter with lukewarm water. Set to rise in a warm place overnight, and before baking in the morning, thin if necessary with warm water, and if it is even the least bit sour add half teaspoon eoda, but take out a cup of the batter, before adding the soda, to serve as a rising for the ^next baking and put away in a cool place. If this is done every morning, fresh yeast will not be necessary for several days ; some who bake cakes every morning use no other yeast all winter and think them better raised thus. Some never stir buckwheat cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied in a saucer, and not back agam in the batter. Wheat flour is used by many instead of corn meal, and it is recommended by some that oats be ground with buckwheat, one-third oats to two-thirds buckwheat. Or for Quick Buckwheat, take one pint sour milk or buttermilk, tablespoon soda, tablespoon baking molasses, or a little sugar ; thicken with buckwheat flour to the consistency of batter cakes. Water may be used, or sweet milk and baking powder, but the cakes will not be as tender. Bake on a hot griddle. Cerealine Cake. — Sift three-fourths cup flour, teaspoon baking powder and a pinch of salt together, add three well-beaten eggs, tablespoon sugar and a cup cerealine, and stir in a pint milk. Bake as usual on a griddle, or in a buttered round frying-pan, putting in enough batter each time to make a cake covering half bottom of pan turn to brown both sides, butter each cake, roll up separately, sprinkle with powdered sugar and serve. Or take hali potind boiled cerealine, three tablespoons sugar, two and one-half cups flour, one and one-half teaspoons baking powder, three eggs, teaspoon salt and three-fourths pint milk. Bake on griddle. Clam Cakes. — Sift two heaping teaspoons baking powder with a quart flour and make a batter with one pint milk and one pint liquor from canned clams, adding a tablespoon syrup, little salt, four tablespoons melted butter, and well-beaten yolks of ten eggs. Stir in two-pound cans of chopped clams and bake as other griddle cakes. GBIDDLE CAKES. . 841 Com Cakes. — Pour three cups boiling milk gradually over one cup corn meal, stirring to avoid lumps ; sift one teaspoon salt, one of baking powder and two tablespoons sugar with one cup flour and add when scalded milk is cool ; then stir in two well-beaten eggs. A tablespoon cream or a little butter may be added, and some scald the milk, pour over meal, stirring in the butter and sugar and let stand overnight, adding other ingredients in the morning. To make Raised Com CakeSj scald a quart corn meal, cool with cold water 80 as not to scald the yeast, add two tablespoons yeast, one of flour and salt to taste. Let stand overnight, and in the morning add two well-beaten eggs. Farina Cakes. — Scald four tablespoons farina at night with a pint boiling water In the morning thin with one quart milk stirred m slowly to avoid lumps, and add two well-beaten eggs, one tablespoon melted butter, salt to taste and enough flour to make a good batter. "^ Add a teaspoon soda and two of cream tartar, or two, heaping, of baking powder.

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